GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS
Categories Sandwich Beef Egg Brie Bell Pepper Summer Grill/Barbecue Watercress Bon Appétit
Yield Makes 6
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
- Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
- Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)
BRIE AND RED CURRANT TOAST
I make no apologies for the apparent simpleness of this. It make a quick easy brunch or light lunch. Serve with a dressed green salad. Cranberry jelly and mango chutney also work very well as variations.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Split stick and toast until golden.
- Spread with jelly and top with Brie.
- Grill until golden.
- Eat.
Nutrition Facts : Calories 733.1, Fat 6.8, SaturatedFat 1.5, Sodium 1393.8, Carbohydrate 147.1, Fiber 7.2, Sugar 22.1, Protein 20
BRIE STUFFED FRENCH TOAST
Steps:
- In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
- Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
- Place on a plate, spoon your syrup mixture on top and enjoy.
BRIE AND PROSCIUTTO TART
Feel free to experiment with this versatile tart. Substitute ham or Canadian bacon for prosciutto, Swiss chard for spinach and your favorite kind of creamy cheese for Brie.-Amy Tong, Anaheim, California
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball., Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack., In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool., Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.Freeze option: Before topping with thyme, securely wrap and freeze cooled tart in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.
Nutrition Facts : Calories 248 calories, Fat 18g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
STEAK & STILTON BRUSCHETTA
These open steak sandwiches are ready in a flash and make for a substantial and easy meal
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.
- Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.
- Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.
Nutrition Facts : Calories 529 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.69 milligram of sodium
BRIE & BACON TOASTIES
Everyone loves a cheese toastie, so here's a recipe for a tasty savoury treat to enjoy anytime
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 10m
Number Of Ingredients 6
Steps:
- Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
- Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
- Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
- Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.
Nutrition Facts : Calories 558 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 4 milligram of sodium
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